Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review-Reference-Cited by-同舟云学术

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Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review

Published:2016-12 Issue: Volume:61 Page:442-457
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Comunian Talita A.,Favaro-Trindade Carmen S.

Funder

FAPESP

Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference130 articles.

1. Microparticles obtained by complex coacervation: Influence of the type of reticulation and the drying process on the release of the core material;Alvim;Ciência e Tecnologia de Alimentos,2010

2. Optically guided controlled release from liposomes with tunable plasmonic nanobubbles;Anderson;Journal of Controlled Release,2010

3. The influence of drying methods on the stabilization of fish oil microcapsules: comparison of spray granulation, spray drying, and freeze drying;Anwar;Journal of Food Engineering,2011

4. A review on the use of cyclodextrins in foods;Astray;Food Hydrocolloids,2009

5. Digestion of microencapsulated oil powders: In vitro lipolysis and in vivo absorption from a food matrix;Augustin;Food & Function,2014

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